MAKING A LARGE FANCY BATCH OF PHO
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- BEEF PHO- STOVE TOP
This is a much more complicated pho recipe. I made a lot cause family was in town. If you want a simplified broth recipe, let me know =)
7.5 lbs beef bones
1.5 lbs beef brisket
2 lbs beef shank
4.5 lbs beef ribs
1.5 oz bag old man pho spice bag*
2 or 3 rock sugar, the size of a golf ball each
2 large onions
2 large ginger
1.5 TBSP sauce
10 quarts water
ADDITIONAL SEASONING
1/2 cup fish sauce
2 TBSP chicken bouillon
TOPPINGS:
Onion, thinly sliced
Cilantro, chopped
Scallion, chopped
Culantro
Basil
Bean sprouts
Beef shank, thinly sliced
Beef brisket, thinly sliced
Beef ribs
1. We need to par-boil/ blanch our beef. In a large stock pot, fill it with beef bones, beef brisket, beef shank and beef ribs. Fill the pot with water and bring it over high heat. Bring to boil and let it cook for 5-10 mins. There will be scum that floats to the top. After 5-10 mins, turn off heat, rinse and drain beef under cold water.
2. While you ur beefs were blanching, prepare your aromatics. Peel your onion. Slice your ginger in half and char them.
(Note: You can do it on an open fire, air fryer or broiler. I had mine broiling for 10 mins each side)
3. oast ur spices on a dry skillet. This should not take long… 3-5 mins. Place your spice into the bag it comes with and set this aside.
4. In a clean large stock pot, fill it back with your blanched beef bones, beef brisket, beef shank and beef ribs along with your charred onions, charred ginger, rock sugar, salt and 10 quarts of water. Bring this to a boil. Once boiling. Reduce heat and cook for at least 7 hours.
5. After 2 or 3 hours, remove your beef shank, beef brisket and beef ribs. Place into an ice bath Fill your pot with water as needed. Allow you brisket and shank to cool before thinly slicing.
(Note:I only fill it up with water1-2 times. I fill it up with water after taking out the beef shank, brisket and ribs. And the second time I fill back up with water is around the 5 or 6 hour mark of simmering.)
6. When there is 30-60 mins left of your simmering process, I like to add my spice bag. You may add your spice longer if you’d like. My parents don’t like pho with a strong spice so I limit to 30-60 mins.
7. After a total of 7 hours of simmering, remove everything in side- spice bag, onions, ginger, and beef bones.
8. Pour your broth thru a fine strainer. Allow broth to cool before placing into the fridge. The fat on top of your broth will harden, remove this. I actually left mine outside because it’s really cold rn and had the fat harden that way. Return broth back to stove and season to preference. I seasoned with 1/2 cup fish sauce and 2 TBSP chicken bouillon.
9. Assemble your bowl with your preferred toppings and ladle your broth over. Make sure your broth is boiling when you ladle it into your bowl. I have a video on how to do this posted before this one =)
"Wow, you are pretty useful sometimes." Big compliments for Justin! 😂
Hahahah as he’s helping me
“SUP ladies” 😂
I said "heyyy" back...😂😂😂
Love these longer videos, keep them coming please.
Pho is really labor of love wow... ❤
Now you understand why some bowlls are $10-$20 USD per bowl
@@alissanguyen_ oh i live in southeast asia (not in vietnam though, obviously haha) not usa, so i didn't know about this actually. that's quite expensive but you get what you pay, which is very delicious bowl of pho
The 2nd best part is how the nips poke through just slightly.
Not Justin getting connered from both sides😂😂
LOL and out here helping me too LMAO its hard in these streets
I get the same from my sisters 👯♀️ but I know deep down it’s all love 💜 😂😂😂
The broth at the end looked so clean and delicious!
I usually do emergency pho recipe only. Decided to do this recipe tonight, hopefully it’ll turn out good tomorrow 😂
How did it turn out?
How was it?
When you put it into the bowl, my mouth instantly watered. 😋
So many ways to do pho but this one is so home made with little care for sophisticated presentation that I could relate to -- sort of like me watching myself actually doing the cooking
Justin reminds me soo much of my own brother omg 😭
Little stinker hahahaha
I love how she moved behind her brother in case he dropped beef shank into the hot water😂
Also BUC-EES
Beautiful cultural treasure of a dish
T̶h̶a̶n̶k̶ ̶y̶o̶u̶
"Wow you're pretty useful sometimes"
Thank you for this! I wish I was eating that but watching you make it, I see what I must be doing!
Awesome
We’re having chicken pho tonight
Gurl no ma’am. Ima just go support my local Pho restaurant. I’d fall asleep and take 2 business days cooking this but I know it was delicious
I am drooling.
Pho is simple! Make good com tam! That’s where it’s at
yall notice a spice bag went in after toasting them you can see it at 3:00 and then another clean one at 4:05
Trying to describe why this is different than soup to my parents was challenging to explain lol. ‘You know how you make soup in like 30 minutes mom, this soup takes like all day’
Do you have to keep adding water? I would.imagine after 5 hours it has reduced several times
I would’ve liked more detail at the end but this is cool
Genuinely confused about the spice bag instructions... I saw it in the broth from the beginning but she said only add it towards the end. So what other bag was in there then? 🤔
Buckyyyyyys!!
So much envy because just that pot of meat would set me back 300 bucks in raw ingredients.
Yummm omg let me sit here eating my fat free sugar free greek yogurt and looking so mad I'm not eating that pho
I stayed for Justin
Is Beef shank the thin steak that you get at a restaurant when you order steak pho or is it a different cut of steak? Beef/Steak cuts truly confuses me so bad😂
Chị, do you have a ca ri recipe?? I've been trying to make Vietnamese curry but the taste and consistency just doesn't come out right! Would love to know if you make it
I need to know more about the nuoc beo😭 I've been throwing it away everytime
That ginger looked sus
where is fish sauce?
Typical brother flirting with your friends...lol
Oh noooo i like to eat that soggy roasted onion 😂
Filipina or Vietnamese? I would have bet my life on Filipina until I saw comments...
I cringed when you poured out that good beef broth from the bones but the end result looks yummy!
What has to be done has to be done. To make a clear and clean lookin’ broth. Boiling and rinsing the meat to get rid of the particles and gunk is very important. But there’s no need to worry as they’re only being boiled for a short period of time. Believe it or not but Japanese also make their ramen broth the same way. Hence why their broth looks so clean.
Your broth gonna be dirty looking if you don’t. Also this does not affect the taste, because you’re only spending 5-10 minutes to parboil/blanch to extract the bulk of the scum and impurities. It takes HOURS to extract the flavor from the bones, the flavor doesn’t release in those initial 5-10 minutes parboil/blanch profess. Is this hard to understand or something…
The body comments… 😣
You know what’s dumb? Wearing a gas station t shirt
Call yourself Vietnamese but I don’t hear an accent.
How long in total was that
I’m an Aussie and the one thing I’m grateful for is the large Vietnamese population here. I love eating pho and there’s so many places to get it close by
🔥🔥🔥🔥💯💯💯✅✅😋😋
Bankstown
Pho ##
Canley Vale
I'm jealous!
WOW! It turned out so beautifully! What a great treat for your family to enjoy together
‘Sup Justin 💕😘😉🤭
love joanne😂 like literally shut up😭
Hahah im with Joanne =)
Fabulous huge stock pot!! Restaurant worthy!!
ive been waitingg for this recipe 😋 i hope to try it out thank you!
Enjoy =)
I hope you’ll make longer videos chị ơiiiii❤❤❤❤
What is amazing is how cheap it is to get a bowl Pho with how much time and skills it takes to make it. ❤. A true labor of love 💕
Tell Justin we say hi back lol
Tell Justin if Joanne don’t act right he can hit me up 🤙🏽
So, I noticed that the spice bag was in the pot while it was simmering with the beef still inside the pot. Did you put it in the beginning and added another spice bag at the end for 30-60 min?
I was wondering the same thing!? 👍
OH this looks AMAZING! LOVE YOUR VIDS ❤❤
Love you!
That man getting the goods now so he ain’t in no rush to marry her. Tell her to stop putting out and she will be a wife! Y’all just giving men your holy body!
Buc-ee’s shirt! 😊❤
Wow!! I'm hungry now for Pho Bo 😋 and today its very cold so it would be great to
Have Today!! 😊
Nuoc beo video was titled "I can't believe my toddler did this to me" for anyone who's looking 👀
This might be a stupid question, but why do you go through all of the effort of blanching your beef and bones for a few minutes, including dumping everything, cleaning the bones and pot, and then refilling it all when you spend the next 30 minutes or so skimming the scum that floats to the surface? What do you gain that makes it worth the effort?
I guess I’m lazy. I soak the meat and bones for a bit in cold water, scrub them, then add them to my pot with water and cook without blanching. But then, I am not strong enough to dump out my huge stock pot containing boiling hot stuff safely. So I have to do what I can. My broth is still pretty clear and full of flavor.
The foam that floats to the top is protein denatured by the cooking process. Proteins are little folded strands that perform many functions, and when you cook them they unfold and become water insoluble. Theres no real need to remove it, and you're even slightly decreasing the protein content of your soups/stocks by doing it.
I want to try this recipe! Do you let the broth sit overnight in the refrigerator or at room temp? 4:50
room temperature is better
@@Damian-Dinh unfortunately not for south east asia countries :(
I cannot imagine having room in the fridge for that huge pot. Mine goes outside into the garage in fall/winter because it’s cold enough where I live.
Do you have a link for where you can get a pot that size? or even the name of a store? 😊
Her: Can we go get some Foh, now?
Tim: Get some what?! Oh, wow...
Tim: Actually it's pronounced Fuh...
Her: Oh...
Her: Well can we got get some Pho-
Tim: Sho'...
SUP JUSTIN‼️
Hey do you really end up with such a small pot of broth after the whole process? It seems like it lost 2/3 to 3/4 of it's water. I'm trying to make it for a large family too.
There is something so absolutely American about watching a video on making Pho (a Vietnamese delicacy) in a Bucees T shirt. Bravo!
So after the initial boil, when you put it all in to boil then simmer. It looks like you added the spice bag, but didnt mention that step. I guess im only confused because when you do say tonadd the spice bag it looks clean. Please explain.
How many did this feed? I’m trying to make pho for like 20 people 😂😅
Thanks. My boyfriend is Vietnamese and I'm trying to cook this for him
I remember the day you got that tee🤭
AMAZING THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜, AWESOME
I tried one of the "easy instant" recipes that don't use beef bones. It was a Pho fail. The fat from the bones was desperately needed. Next time I'm a try a full complete recipe lol
Gracias por mostrarnos un grandioso platillo de forma sencilla y entretenida .
hi alissa! i love your videos & i’ve tried a couple of your recipes ❤ i have a question & i’m just curious! do you ever feel awkward filming while family is around?? some creators have said they feel strange talking to the camera even when no one is around. i love how supportive your family is ❤
I’m not going cook this but I just love your video so I watch it lol
Nobody is talking about how handsome your brother is
Listen, put a lil bit in a tupperware and ship it to me. I’m tryna see something 😂🤤
That’s a big ass pot. I don’t even think I can place it anywhere in my tiny ass kitchen lmao
Love the pot
If you add your spice bag when there is 30 mins remaining, what is the bag at 3:00?
My thoughts exactly. Sorcery!! Or perhaps wrong footage added
she informed in her IG post that it was a spice bag in the beginning but she took it out. since the broth would be too spiced infused, eg like star anise. so she decided to put it near last.
@@iamsherlocked875thank you sooooooo much for this clarification, I was really puzzled cause I saw two separate bags in the pot as well
First!
I rewind that what’s up ladies 3x…😂😂
Am I the only one who wonders what baby Vietnamese tastes like in pho?
Can you please show us how you make your seafood pho? Thank you!
Nice cameo from "Ugly Brother" 😅
ive had better pho from a food truck in california
Can you make a video about what you do with the pho broth fat?
Wow! I’ve always wanted to learn how to make Pho. Question… can you freeze the broth since it makes so much?
What was that thing you added at the very end?
Love French food!!!
Okay….. what did you add at the end??? 🙄😂
Love the creepy low whispers about meat 😆🤣😂 your videos are my fave! Love to you and your family.
How much $$$ in meat?
Ouu can you do a “how to” on the green onion oil
Can you use palm sugar????
Where does one acquire a 20 QT pot? 🤔
Restaurant supply stores.
Please Master
She better act right 😂
Clean the meat omg😂
Sup justin 😏❤❤❤❤
Thanks for this! Finally! 😂❤
U only made Poo